Segmented temperature control bean paste multi-microbe co-brewing and quick fermentation method
A technology for segmented temperature control and fermented beans, applied in application, food preparation, food science and other directions, can solve the problems of sensory quality not meeting the requirements, long production cycle of natural watercress, poor heat preservation and fermentation flavor, etc., and save economic investment. Cost and labor cost, fullness of compound flavor and aroma components, and the effect of improving the quality of Douban
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[0020] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.
[0021] In addition to the traditional Aspergillus koji (Shanghai Niang 3.042) used in the present invention, three bacterial strains of Weissella sinus, Mucoralus ruckeri and Zygomyces ruckeri AS2.181, and Weissella sinus (purchased from the China Common Microorganism Culture Collection Management Center), Mucor rouxii (purchased from the China Industrial Microbiology Culture Collection Management Center), and Zygomyces rouckeri AS2.181 (purchased from the China Common Microorganism Culture Collection Management Center) were Pixian Douban production provided a new type of fermentation strain; formed a new process for the pr...
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